Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and … Continue reading
After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of … Continue reading
I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so … Continue reading
I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone … Continue reading
Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup … Continue reading
Apple-Zucchini Bread just seems so perfect for this time of year–early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini, too, which is great–you can never have enough good zucchini recipes for all that … Continue reading
If you imagined what Banana-Zucchini Bread would be like, you’d probably guess that it would be moist, because it has both zucchini and bananas in it, after all. And you would be right–about this recipe, anyway. It has the perfect moist texture–not overly … Continue reading
It was just a matter of time before I made this Blackberry Banana Bread, since I love trying different banana bread recipes and blackberry season is in full swing! This recipe makes a nice, full loaf that is dense and moist and full … Continue reading
When blueberry season comes around, I love baking with those fresh berries! So I thought I’d try combining blueberries and bananas in a bread, and I also decided to add a little oatmeal–I thought oatmeal would give it a nice texture and … Continue reading
I had two recipe fails this past week–so frustrating! So I thought I’d make something a little more easy and familiar–like banana bread. I’ve made lots of different kinds of banana bread, but never a chocolate one. I decided to try … Continue reading
The first time I made this banana bread, the weather was chilly and rainy…the perfect time for baking! As I’ve mentioned before, I like trying out different banana bread recipes and decided to try a whole wheat version that I found on … Continue reading
I was in a banana bread-making mood last weekend. And I just so happened to come across this recipe at Food.com, where they mentioned that this banana bread is served at the Disneyland Hotel. Not having ever stayed there myself, I hadn’t ever tasted their banana bread, but it sounded like a great recipe to try! After all, I’m sure they serve wonderful food at the Disneyland Hotel, right down to their banana bread. :)
I made a few small changes to the recipe and decided to add some pecans to it, too. My baking time was also a little less than what the original recipe had mentioned. This is a really good basic banana bread with a rich, buttery taste, so if you have some ripe bananas you will need to keep this recipe in mind! The batter is thick and creamy and bakes into 2 yummy 8 x 4″ loaves. And believe me, you will be glad you have 2 loaves of this banana bread to enjoy!
BANANA BREAD (INSPIRED BY THE DISNEYLAND HOTEL), slightly adapted from Food.com
Makes two 8 x 4″ loaves
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons milk
- 2 cups mashed ripe bananas
- 1/4 teaspoon pure vanilla extract
- 3 cups unbleached flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
Preheat oven to 350˚F. Grease and flour two 8 x 4″ loaf pans; set aside.
In large bowl, cream softened butter and sugar until well blended. Add eggs one at a time, mixing well after each addition. Add milk, mashed bananas, and vanilla, mixing everything well.
In medium bowl, whisk together flour, salt, and baking soda. Add dry ingredients, a third at a time, to mixture in large bowl, stirring until everything is well blended. Fold in chopped pecans and stir until they are evenly incorporated into the batter.
Spoon batter in equal amounts into two 8 x 4″ loaf pans and bake at 350˚F for 52 to 55 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool for 10 minutes, then remove loaves from pans and cool completely on wire rack.
Or, if you want to eat this banana bread warm, let it cool for a total of about 15 to 20 minutes–it will be easier to slice if you let it cool a little.
I’ve been to Disneyland, but not Disney World. I haven’t stayed at any of the Disney Resort Hotels, but I’m sure they would be wonderful! Have any of you stayed at a Disney Hotel and have you had their banana bread?
I’m linking this to Fiesta Friday at The Novice Gardener.
I had some very ripe bananas a few days ago, so naturally I thought of making banana bread. But I wanted to try something different. I’ve been seeing recipes with pomegranate seeds quite a bit, and I finally tried some. I love the way they taste, so juicy with a light sweetness, and a little crunchiness to them, too (that’s the inner seed part). And I hear they’re so good for you! So I decided to try them in banana bread and add some walnuts…and that’s how I came up with this Pomegranate Walnut Banana Bread. It’s very dense and moist, with a light sweetness from the pomegranate seeds and the Light Cream Glaze. The pomegranate seeds and the walnuts give this bread a crunchy texture, too, so it’s a bread you’ll want to chew on a bit more. I really liked it–if you like pomegranate seeds, I think you’ll like this, too! If you haven’t ever eaten pomegranate seeds, here’s a helpful article that tells you more about them at LiveStrong.com.
Seeding the pomegranate can take a little time since there are quite a few seeds in there, so if you don’t have the time or interest in seeding a pomegranate, you can buy pomegranate seeds in the produce section of many grocery stores, or even at some Sam’s Clubs (although it’s definitely cheaper to seed your own pomegranate). The juicy outer parts of the seeds are called Arils–you may see the packaging labeled like that. Also, I recommend greasing and flouring your pan, even if it’s nonstick, because this loaf is so dense and moist, it could easily stick to the bottom of the pan if you didn’t. I greased and floured my pan, and it came out very easily, so it pays to do that!
POMEGRANATE WALNUT BANANA BREAD by NancyCreative
Makes one 9×5″ loaf
- 1 cup sugar
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/4 cup non-GMO canola oil or light olive oil
- 1/2 cup Half & Half (light cream)
- 1 teaspoon vanilla
- 2 large very ripe bananas, mashed
- 1/2 cup finely chopped walnuts
- seeds from 1 large pomegranate, divided (about 2 cups total–use 1 2/3 cups in the batter, and save the rest for sprinkling on top of the bread after it’s glazed and on each individual slice when serving)
- Light Cream glaze (see recipe below)
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, whisk together the sugar, flour, salt, and baking powder.
In medium bowl, beat the eggs, then add in the oil, Half & Half (light cream), and vanilla, blending well. Add this mixture to the dry ingredients in the large bowl, mixing everything well.
Fold in the mashed bananas, blending well, then blend in the chopped walnuts and pomegranate seeds.
Bake at 350˚F for 55 to 60 minutes, or until toothpick inserted in center comes out clean or almost clean. Let loaf cool in pan for 10 minutes, then remove from pan and cool on wire rack.
When cake is completely cool or just slightly warm, top with the Light Cream glaze…
LIGHT CREAM GLAZE
- 1 cup confectioner’s sugar (powdered sugar)
- 2 Tablespoons Half & Half (light cream)
- 1/3 cup pomegranate seeds for garnish (sprinkle some on top of the loaf and some on each slice when serving)
Mix confectioner’s sugar and Half & Half together until well-blended and smooth. Drizzle over loaf. Sprinkle some of the pomegranate seeds on top of the glaze and let set before serving; sprinkle the rest of the seeds on each slice when serving.
I’m so glad I finally gave pomegranate seeds a try! Have you made any recipes with them?
I haven’t made banana bread for some time, so I decided to try making an autumny type of banana bread with butterscotch chips and pecans–for some reason, I tend to make more butterscotch-flavored things in the fall! I chopped up the butterscotch chips so they would be lighter and more evenly distributed in the batter, and I really liked the way this Butterscotch Pecan Banana Bread turned out! It’s dense and moist with a nice blend of banana-butterscotch flavor. I also made a butterscotch drizzle to go on top, because a little drizzle of extra sweetness never hurts, does it? It’s kind of like a “hard-shell” drizzle and will break off a little as you cut the loaf, but it gives the top of the loaf just the right amount of butterscotch sweetness!
BUTTERSCOTCH PECAN BANANA BREAD WITH BUTTERSCOTCH DRIZZLE by NancyCreative, adapted from Food.com
Makes one 9 x 5″ loaf
- 1 3/4 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large ripe bananas, mashed
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup plain greek yogurt
- 3/4 cup butterscotch chips, coarsely chopped–measure out the 3/4 cup before you chop them (Note: chill them in your fridge before you chop them; that makes them easier to chop!)
- 1/2 cup finely chopped pecans (measure them out after you’ve chopped the nuts)
- 1/2 cup butterscotch chips
- 3/4 teaspoon coconut oil
- 1 Tablespoon finely chopped pecans
Preheat oven to 350˚F. Grease or spray a 9 x 5″ loaf pan; set aside (if your pan is not non-stick, you may want to dust it with flour, too).
In medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg. and salt; set aside.
In large bowl, combine mashed bananas, sugar, eggs, and melted butter, blending well. Add in the greek yogurt and blend everything well.
Add the flour mixture, half the amount at a time, to the banana mixture and mix just until everything is blended together. Fold in the coarsely chopped butterscotch chips and finely chopped pecans. Pour batter into prepared pan.
Bake at 350˚F for 50 to 53 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing, then cool completely on wire rack. When loaf has cooled, top with Butterscotch Drizzle.
To make the Butterscotch Drizzle, place butterscotch chips in a small microwave-safe bowl and heat for 30 seconds. Stir, then heat for another 30 seconds and stir again, until melted chips are smooth and creamy. If the chips aren’t quite melted enough, heat another 15 to 30 seconds and stir. Add in the coconut oil and blend well. Immediately drizzle over cooled loaf, then sprinkle chopped pecans on top. Let glaze set about 15 to 20 minutes before cutting into slices and serving.
I didn’t realize butterscotch and bananas made such a great combination! Have you made anything with these two ingredients before?
Every autumn I get in the pumpkin-baking mood. Here are some of my favorite recipes I’ve posted before–if you haven’t seen them already, you may want to check them out!
Pam’s Pumpkin Sheet Cake (above)…a large, moist, yummy cake topped with rich cream cheese frosting!
Pumpkin Cornbread or Pumpkin Cornbread Muffins…great for a fall breakfast or brunch!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting…a great autumn cupcake!
Pumpkin Bread with Pumpkin Buttercream…tastes great with or without the frosting–you can serve it for breakfast or brunch unfrosted, or serve it for dessert with the frosting!
Pumpkin Cream Cheese Bread…another pumpkin bread, with a delicious cream cheese filling!
Double-Glazed Pumpkin Scones…a real treat any time of day!
Have you been doing lots of pumpkin-baking? Let me know if you try any of these out!
Linked to Foodie Friday.